Cheesy Tuna Casserole (No Soup)

If you love Tuna Noodle Casserole, but don’t want the addition of high sodium soup, this is the recipe for you!

Even when I was a fussy kid, I always liked Tuna Casserole. As an adult, I still like it. I don’t make it with canned soup though. I think it is way too salty and tends to over- power the casserole. This recipe makes a creamy casserole, and you can customize it with vegetables of your choice. As far as the Cheese goes, use a little, use a lot, mix up the Cheeses. I love Extra Sharp and a little Swiss, but you do your own thing. Serve it with homemade Corn Bread baked in a cast iron pan and dinner is served!


INGREDIENTS: YIELDS 6 Large Servings

1 pkg Egg Noodles

3 TBSP Butter

¾ cup Mushrooms, chopped

½ cup Celery, diced

2 cloves Garlic, chopped

¼ cup AP Flour

15 oz Chicken Broth, Reduced Sodium is fine

1 ½ cups Milk

¼ cup Dry Sherry (I use Taylor)

12 oz Grated Cheese

10 oz Drained Tuna (I use four 2.6 oz packages)


Topping:

8-10 Buttery Crackers, crushed

½ cup Bread Crumbs

Optional 3 TBSP melted Butter


OPTIONAL VEGETABLES: Diced Carrots, Chopped Broccoli, Frozen Peas, thawed and drained, Corn, thawed and drained (Without washing, I use the colander that I drained the noodles in to thaw any frozen Veggies and let them drain).


CHEESE: Here’s what I like: 4 oz Cracker Barrel Extra Sharp Cheese, grated4 Slices Swiss Cheese, chopped 4 Slices Cooper Cheese, chopped

PREPARATION:

Cook noodles in at least a 4 qt Dutch Oven, drain and set aside. I only boil them for 5 minutes. They will continue cooking when in the oven.
In the same pan on Low/Medium Heat, melt Butter. Add Mushrooms, Celery, Garlic. Sautee for 1 minute. Add ¼ cup Flour, Chicken Broth, Milk, and Sherry. Simmer for 5-7 minutes or until beginning to thicken.
Turn heat to low (mixture should be barely simmering). Begin slowly adding Cheeses. If you do it too fast, it may curdle, and you will not like that. Once the Cheeses are completely melted, taste it and make sure it’s Cheesy enough for you.
Butter a deep 4 quart Casserole Dish and put the noodles in. Add Tuna and stir. Add thawed Vegetables, and stir again. Pour Cheese/Milk mixture over noodles. Stir again.
Smash up about 8-10 Buttery Crackers and sprinkle on top. Add about ½ cup Bread Crumbs. Optional: Melt 3 TBSP butter and pour over topping.
Bake at 375° F for 20-30 minutes, depending on whether you use a deep casserole dish or a shorter 9” x 13” baking dish.

MY BEST AND FAVORITE BUTTERMILK CORN BREAD

The only cornbread recipe I use. I like my cornbread moist and a little on the sweet side. I’m not crazy about the Southern style. Give this a try. It freezes beautifully!
Wonderful with chili, tuna casserole, soup, breakfast. Cornbread is basically a quick bread. It’s incredibly easy and so satisfying.

INGREDIENTS:

½ cup Crisco

1 cup sugar


2 eggs

1 cup + 2 TBSP yellow corn meal

2 tsp baking powder

½ tsp salt


1 ½ cup flour

1 ½ cup buttermilk


PREPARATION:
Cream Crisco and sugar until light and fluffy.
Add eggs and half of the milk. Beat well.
Add baking powder and salt, mixing until combined.
Add corn meal, flour and remainder of milk. Mix until combined. The best cornbread is always baked in a cast iron pan. The edges get so wonderfully crispy. If you don’t have one, use a greased cake pan or baking dish.


BAKE AT 375* for about 40 minutes, or until desired browning is achieved. I don’t like mine pale and always let it get browned. (See picture)
I often bake a half batch. Know, however, that the leftover bread can be frozen to make stuffing with!


NOTE: My special additives are sautéed onions, chopped jalapenos, a little cooked and a tiny bit of cooked crumbled bacon, mini sweet peppers, fresh corn, etc. I think you get the idea. If it sounds good? Add it.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information! You won’t be sorry.


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By Tika for CHEW WANNA EAT? © 2019

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Philadelphia Cheese Steak Sub (SHAVED CHEESE STEAK W/ONIONS and MUSHROOMS)

     Who doesn’t love a nice thick, tender Shaved Steak Sandwich piled high with Cheese, Onions, and Mushrooms?  I’m not sure I know anyone who wouldn’t dive into this delicious Sandwich.  It will cost you about $14.00 or more to get one Sandwich like this in a restaurant, and the toppings will be extra.  I’m going to show you how to make two Subs for $5.00 worth of meat (not including Rolls or Toppings). 

INGREDIENTS:  Yields 2 large Subs

One 14 oz. package of Shaved Steak

3 Drizzles of Olive Oil, divided

3 tsp Butter, divided

1 Medium Onion, sliced

1 cup fresh Mushrooms, sliced

1 TBSP Garlic, chopped

Salt and Pepper to taste

Cheese for topping

Sub Rolls

     In a 10” Frying Pan, drizzle approximately 1 TBSP Olive Oil and add 1 tsp Butter.  Sautée the Onions, Mushrooms, and Garlic until tender.  Remove from pan and set aside.

To the same pan, add another Drizzle of Olive Oil, and about a tsp of Butter.  When the Butter is melted, add half the package of Shaved Steak.  It will come out of the package in a thick, twisted mess.  Just separate it as best you can with a pair of tongs.  You want this on Medium/High Heat.  The Steak needs to cook quickly to remain tender.  

     Pile the cooked Meat on a Roll, add your Toppings and serve.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2019



Alice Springs Turkey, a new Westover Leftover

Alice Springs Turkey, made with leftover Turkey.  Thick cuts of Turkey topped with Bacon, Mushrooms, Onions, and Cheese.  Honey, Mustard Dipping Sauce on the side.

     WAIT! . . . WHAT?  Alice Springs Turkey?  You bet!!!  And it’s made with leftover Turkey.  How perfect is that?

     Always, when we go to Outback, I order Alice Springs Chicken.  I love it.  I make it at home regularly.  It has all my favorites.  Chicken, Bacon, Mushrooms, Onions, and Cheese marinated in a wonderful Dijon, Honey, and Lemon Marinade.  The remaining Marinade is served at the table as a dipping sauce. 

     So, after Thanksgiving when we had leftover Turkey, we tried to figure out how to recreate an entirely new meal.  One of our people hates Turkey, but she loves Alice Springs Chicken.  Guess who was crazy over Alice Springs Turkey? 

     The Turkey was cooked, of course, so I didn’t want to marinate it again.  Here’s how I did it:

INGREDIENTS: YIELDS 8 LARGE SERVINGS

Turkey, Cooked and sliced ½” thick (I filled an 8” x 13” pan)

2 tsp Butter

Pepper, Paprika, Garlic Powder to taste

2 cups Mushrooms, sliced

1 large Onion, sliced from top to bottom

12 Slices Bacon

2 ½ cups Grated Cheese (Jack and Cheddar is great, or 2 cups Jack and Colby, or Mexican Cheese blend)

DIPPING SAUCE:

¾ cup Honey

¾ cup Dijon or Brown Spicy Mustard

1 tsp Lemon Juice, Fresh Squeezed

Optional:  1 tsp Sriracha Sauce

     Preparation:  Place all Ingredients in a small sauce pan.  With a Whisk, beat until combined and heat until it comes to a simmer.  Cook 1 – 2 minutes, and remove from heat.

TURKEY PREPARATION:

     Grease your baking dish with the Butter.  Spread approximately ¼ cup Dipping Sauce on top of the Butter.  Lay the cooked Turkey on top.  Spoon a second ¼ cup Dipping Sauce on top of the turkey.  Sprinkle with Pepper, Paprika, and Garlic Powder.  Set aside.

     Preheat a large skillet, and cook Bacon until slightly crisp.  Remove from pan and drain most of the grease.  In the same skillet, cook Mushrooms and Onions until tender.  Lay the Mushrooms and Onions on top of the Turkey.  Top with Bacon, and cover with Aluminum Foil.  Pop it into a preheated 350° F oven for about 15 minutes.

     Remove from oven.  Top with Cheese mixture.  Return to oven uncovered, and give it 5 – 7 minutes for the Cheese to melt. 

     Serve with warmed remaining Dipping Sauce. 

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening,and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

What kind of Potatoes go with almost anything?  Cheesy Scalloped Potatoes do!  Whether you’re serving Ham, Turkey, Chicken, Fish, Meatloaf or Crab Cakes, Cheesy Scalloped Potatoes will fit right in!  And, the kids will like them!  Comfort food at its finest.

INGREDIENTS:

4 medium to large Russet Potatoes

½ large Onion, chopped or sliced

2 TBSP butter

3 cloves Garlic, chopped

1 cup Half and Half, Milk or Broth

1 – ½ cups Grated Cheese (Mix them up.  I use mostly Sharp Cheddar) *

1 TBSP Dijon or Brown Prepared Mustard

1/8 tsp Nutmeg

½ tsp Black Pepper

½ tsp Thyme

 

PREPARATION:

Wash Potatoes and remove any eyes and spots.  (I never peel them).  Optional: Poke a few holes and pop into the microwave for a few minutes to get them started.  Cool and slice 1/8” thick.

While the Potatoes are cooling, start the Cheese Sauce in a sauce pan.  Melt the butter and cook the Garlic for one minute.  Add the Half and Half, and bring to a low simmer.  Begin adding the grated Cheeses slowly, and stir continuously until Cheeses are melted. Add the Mustard, stir to combine and taste the sauce.  If it isn’t thick enough, add more Cheese.  If it’s too thick, add more liquid.  Keep in mind that the Sauce will thicken as it bakes. Add Seasonings and stir to combine.  Remove from heat.

Butter a casserole dish and layer half the Potatoes and Onions.  Pour approximately half of the Cheese Sauce over the top. Repeat.  You want the Sauce to just about cover the Potatoes.  If it doesn’t, add a touch more liquid.  I cover with foil for a while so they cook faster and the Sauce doesn’t dry up.  You can bake anywhere between 350° F and 400° F.  When the potatoes are soft remove the foil to allow the top to brown.

*Whenever I’m making a Cheese Sauce, I love to mix and match.  I use mostly Sharp Cheddar, but also throw in a bit of Swiss, Gouda, American, etc.  A few ounces of Cream Cheese is very nice! It all depends on what I have.  Give it a taste before you add it to the Potatoes.  You can always add a little more.

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By Tika for CHEW WANNA EAT? © 2018

Cheesy Scalloped Potatoes

     What kind of Potatoes go with almost anything?  Cheesy Scalloped Potatoes do!  Whether you’reserving Ham, Turkey, Chicken, Fish, Meatloaf or Crab Cakes, Cheesy Scalloped Potatoes will fit right in!  And, the kids will like them!  Comfort food at its finest.

INGREDIENTS:

4 medium to large Russet Potatoes

½ large Onion, chopped or sliced

2 TBSP butter

3 cloves Garlic, chopped

1 cup Half and Half, Milk or Broth

1 – ½ cups Grated Cheese (Mix them up.  I use mostly Sharp Cheddar) *

1 TBSP Dijon or Brown Prepared Mustard

1/8 tsp Nutmeg

½ tsp Black Pepper

½ tsp Thyme

PREPARATION:

     Wash Potatoes and remove any eyes and spots.  (I never peel them).  Optional: Poke a few holes and pop into the microwave for a few minutes to get them started.  Cool and slice 1/8” thick. 

     While the Potatoes are cooling, start the Cheese Sauce in a sauce pan.  Melt the butter and cook the Garlic for one minute.  Add the Half and Half, and bring to a low simmer.  Begin adding the grated Cheeses slowly, and stir continuously until Cheeses are melted. Add the Mustard, stir to combine and taste the sauce.  If it isn’t thick enough, add more Cheese.  If it’s too thick, add more liquid.  Keep in mind that the Sauce will thicken as it bakes. Add Seasonings and stir to combine.  Remove from heat.

     Butter a casserole dish and layer half the Potatoes and Onions.  Pour approximately half of the Cheese Sauce over the top. Repeat.  You want the Sauce to just about cover the Potatoes.  If it doesn’t, add a touch more liquid.  I cover with foil for a while so they cook faster and the Sauce doesn’t dry up.  You can bake anywhere between 350° F and 400° F.  When the potatoes are soft remove the foil to allow the top to brown.

*Whenever I’m making a Cheese Sauce, I love to mix and match.  I use mostly Sharp Cheddar, but also throw in a bit of Swiss, Gouda, American, etc.  A few ounces of Cream Cheese is very nice! It all depends on what I have.  Give it a taste before you add it to the Potatoes.  You can always add a little more.

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By Tika for CHEW WANNA EAT? © 2018

Crispy Cheesy, Haddock Dinner (No Measuring Required)

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     Here is a very quick, super simple, super delicious fish and chips dinner that you can have on the table in about 12 minutes (including prep time).  I cooked it in my air-fryer and it was done in about 8 minutes.  If you bake it, it will take longer.  Love my air-fryer.  The prep work is simple.  Beat an egg, and throw a few seasonings in it.  On a paper plate, mix bread crumbs with Parmesan and Romano cheese.  Dip, press, throw it in the fryer, set the table, eat.  It really is that easy.  The sautéed Kale took about 30 minutes, so if you’re doing that as well, start it first.

INGREDIENTS:

2 Haddock filets

1 egg, beaten

A handful of Panko Bread Crumbs

Grated Cheese (Parmesan, Romano, or both)

 

PREPARATION:

To your beaten egg, add a little garlic powder, onion powder, and black pepper.  On a paper plate, place Bread Crumbs and Cheese.  Mix quickly with your hands.  Dip a Filet in the egg, and then in the Bread Crumbs, pressing down to adhere the mixture to the fish.  Place on greased aluminum foil. Place frozen French Fries next to the Fish.  Set your air-fryer to about 400° F.  When the fish is golden brown, it is done!

If you want to cook the Kale as well, start that first because it will take about 30 minutes or so.  I used an entire bag of fresh Kale.  It shrinks down a lot.  In a large skillet, drizzle with Olive Oil.  Add about 1 TBSP of Butter.  Add some minced or chopped garlic, a little chopped Onion, Pepper, 2 TBSP Orange Juice, ½ cup water and 1/3 cup Chardonnay.  Bring to a quick boil and start adding the Kale.  You’ll have to do it in batches and give it a minute to cook down.  When the entire bag is added, cover, simmer, and stir about every 5 minutes. Make sure the liquid doesn’t completely cook out. If you need to add a bit here and there, that’s fine.  I like to add a dash or two of crushed red pepper, but that’s optional.

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By Tika for CHEW WANNA EAT? © 2018

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Crispy, Cheesy Haddock Dinner

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Roasted Cauliflower Steaks with Bacon and Cheese

Roasted Cauliflower with Bacon and Cheese (5)

     Cauliflower steaks with Bacon and Cheese?  Oh yeah!  No recipe?  Oh yeah.  Just cut the Steaks, roast them.  Top with Bacon and Cheese.  Cook until the Cheese is melted.  Eat.  Sometimes the things I just throw together are the best!

 

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By Tika for CHEW WANNA EAT? © 2018

Roasted Cauliflower with Bacon and Cheese (5)

Roasted Cauliflower Steaks with Bacon and Cheese

Roasted Cauliflower with Bacon and Cheese (2)

Roasted Cauliflower with Bacon and Cheese (3)

Roasted Cauliflower with Bacon and Cheese (4)

Roasted Cauliflower with Bacon and Cheese (5)

 

 

Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan

Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (7)

Bob loves fried green tomatoes. Unfortunately, I never remember to make them until one of our tomatoes falls off the vine before it ripens. Then, just like that – I have a revelation! Fried Green Tomatoes for Bob!

     Between the garden (which is about 1 step from the back door) and the house, I changed my mind. I thought, “Hmm, I wonder what Fried Green Tomatoes Parmesan would taste like?”

      In the few seconds it took to wash the tomato and move to the counter, I saw a Zucchini just lying there with no recipe in mind. I thought, “Hmm, I wonder what Fried Zucchini Parmesan would taste like?” And I was off!
     This is how my mind works sometimes when I’m in the kitchen. Things just pop in there. I have no clue if Fried Green Tomato Parmesan – OR – Fried Zucchini Parmesan are real dishes or not. I’ve never heard of them. See the Mimi below? That’s me, and that’s how my mind works. I don’t have ADD, or at least I don’t think I do, but when the creative juices are working, this Mimi describes me perfectly.
     The Vegetables were knock your socks off delicious. I think even fussy little kids would like them because they are lightly crispy on the outside, have the sauce and cheese on top. They’ll think they’re having mini pizza.
INGREDIENTS:
2 Medium Green Tomatoes, washed and sliced ½“thick
1 Small Zucchini, washed and sliced ¾” thick
1 cup AP flour
½ cup yellow corn meal
1 tsp garlic powder
1 tsp onion powder
1 tsp parsley
Salt and pepper
2 eggs, beaten
2 TBSP milk
PREPARATION:
In small bowl, beat egg and milk. Add salt and pepper to taste. Set aside.
Place flour and corn meal in a second bowl, add parsley, garlic powder, onion powder. Stir.
Dip sliced tomatoes first in flour, then in egg, then in flour again. Coat both sides. Repeat with the Zucchini.
I cooked everything in the air fryer on one tray (See pics). I used aluminum foil which I lightly sprayed with cooking spray. After breading, I drizzled with Olive Oil and cooked them 10 min in air fryer until they were golden brown. Then I flipped them over, drizzled more olive oil and cooked for 6 -7 minutes or until they were golden brown.
NOTE: These could easily be pan fried, cooked in a convection oven, or a standard oven.
Dab a little Spaghetti Sauce or Marinara on top of each one. Sprinkle Parmesan, Romano, and Mozzarella Cheese on top. Return to air fryer for 2 minutes or until Cheeses are bubbly and golden.
By Tika 8/07/18
By Tika for CHEW WANNA EAT? © 2018
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (2)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (3)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (4)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (5)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (6)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (7)

Hamburger Skillet Casserole

Hamburger Skillet Casserole by Sharon - Copy

Today we have another quick dinner contributed by my long-time friend Sharon Knapp Geisenhof.  Sharon states that this one-skillet dinner is quick, and is much healthier for your family than boxed dinners.  I think when I make this I might add some peas.  Yummy!  Thank you, Sharon!

Ingredients:

1# ground beef

1/2 large sweet onion sliced

1 large or 2 small cans mushrooms

1 tbs minced garlic

1/2 tsp cayenne

1 c pasta water with 1 tbs Better than Bullion dissolved in it

1# whole wheat pasta

2 tbs evoo

1 tbs Worcestershire sauce

Salt and pepper to taste

1c plain Greek yogurt

1c shredded cheddar

1c shredded Colby

 

PREPARATION:

Sauté onions in evoo for a few minutes then add mushrooms and garlic.

Sauté  5 minutes then add ground beef, Worcestershire, and cayenne.

When beef is browned add pasta/bullion water, mix in cheese then add yogurt and heat through, then add pasta. So good!

By Sharon Knapp Geisenhof for Chew Wanna Eat?

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By Tika for CHEW WANNA EAT? © 2018

Hamburger Skillet Casserole by Sharon - Copy

Breakfast Sandwich

Breakfast Sandwich (2)

Around here, we love Breakfast Sandwiches. They quick to make, delicious, and portable! Hand one to a kid who is about to miss the bus, or wrap one in aluminum foil and take it to work. You can use ham, sausage, or have it meatless. Anyway you fix them, they’re always a hit.

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By Tika for CHEW WANNA EAT? © 2018

Breakfast Sandwich (2)

Breakfast Sandwich

 

POTATOES TIKA WITH BACON & CHEESE

Tika Potatoes

     A month or so ago, I created a new potato dish called Potatoes Tika.  We loved them so much that I decided to make them even better!  I added cooked bacon, sautéed onions and peppers, and topped them with cheese.  I lightened up on the butter, too.  Baking them in cast iron created crispy edges, and the cheese topping added a wonderful flavor layer! Unbelievably delicious!  Give them a try.

INGREDIENTS:  4 – 5 Servings

2 large russet potatoes, thinly sliced

6 slices bacon, cooked and crumbled

1 medium onion, sliced

3 mini sweet peppers, sliced

2 TBSP butter to dot on top

Drizzle of olive oil

1 cup grated cheese (Cheddar, American, Mexican, Gruyere, or your favorite)

Seasonings for top: Pepper, Parsley, Paprika, Garlic Powder

 

PREPARATION:

In 10” cast iron skillet, cook bacon until crisp, crumble, and set aside.  With wadded up paper towels, remove most of the grease from skillet.  While the bacon is cooking, slice potatoes, peppers, and onions.

In the same skillet, sauté peppers and onions in the remaining bacon grease.  Remove to paper toweling.

In same skillet, place half the potatoes, lay onions, peppers, and bacon on top.  Add remainder of potatoes.  Drizzle with olive oil, dot with butter, add pepper, parsley and garlic powder.  Cover with foil and bake.  You can vary the temperature in case you’re baking something along with the potatoes (like meatloaf.  Yum!) Anywhere between 350° F and 400 ° F until potatoes are tender.  Allow 45 minutes to an hour, depending on temperature of oven.

Remove foil, add grated cheese, and return to oven until the cheese melts and becomes slightly browned.  (About 10-15 minutes).

NOTE:  If making enough for a family, double everything, use a larger cast iron skillet and add a little extra baking time.

 

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By Tika for CHEW WANNA EAT? © 2017

 

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Tika Potatoes